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Best ever Bolognese

I think everyone on the planet has their own recipe for pasta Bolognese.

But in saying that a few of you have messaged me and asked how to make it without using Jars of sauces or packets. (which are loaded with sugar). This Bolognese is the best ever (I think) because the longer you cook Bolognese the sweeter it tastes.

If you don’t have the time to cook it for 2 hours, just try cooking for 50 mins on a simmer with the lid on.

This tastes great chunky or smooth. I’ve given directions for both here x (in case you want to be sneaky and hide a few veggies

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Ingredients

500 g pack of extra lean mince beef

1 tablespoon of balsamic vinegar

1 large carrot chopped

1 onion Grated

2 celery stalks chopped

2 cloves of garlic

2 peppers 1 green and 1 red

200 MLS of chicken stock (made with a stock cube)

400 g carton of passata

2 tablespoon tomato puree

a teaspoon to a tablespoon of Basil

a teaspoon to a tablespoon of oregano

for a smooth sauce follow the red directions

40 g Parmesan cheese

Method

In a large pan soften, carrot, celery, and onion for 5 mins

Add in the lean mince and cook for another 5 mins.. draining off all the fat when browned (if you would like your sauce to have hidden vegetables and a smooth texture cook your mince separately)

Chuck in the red and green peppers and mix, then the balsamic vinegar and tomato puree.

Give a good mix, putting in your garlic, chicken stock, and passata and let the whole mixture bubble for a minute

Cook for 2 hours on a medium heat ( letting it simmer).. with no lid . The flavour really intensifies the longer it cooks…( if you don’t have 2 hours 50 mins will do on a low simmer with a lid)

finally, stir in the dried herbs, I use a tablespoon of oregano and basil but build that up adding a good pinch at a time, tasting as you go, (if you, re looking for a smooth bolognese blend sauce well with a hand blender and add in your cook mince once the sauce is blended, also all a little water if you need it )